Description
Delight in these Mini Cinnamon Sugar Pumpkin Muffins, a perfect bite-sized treat combining the warm flavors of pumpkin, cinnamon, and brown sugar. Made with whole wheat or all-purpose flour and topped with a buttery cinnamon-sugar coating, these muffins are moist, tender, and bursting with autumnal spices. Ideal for a cozy breakfast or a sweet snack, they bake up quickly and are best enjoyed fresh.
Ingredients
Scale
Muffin Batter
- 1 and 3/4 cups (220g) whole wheat flour or all-purpose flour, or mix of both
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 3/4 cup (170g) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) milk (any kind)
Cinnamon Sugar Coating
- 1/2 cup (100g) granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a 24-count mini muffin pan with nonstick spray to prevent sticking and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat or all-purpose flour, baking powder, pumpkin pie spice, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the melted and slightly cooled unsalted butter with packed brown sugar until smooth. Add the egg, pure vanilla extract, pumpkin puree, and milk, whisking all ingredients together until fully combined.
- Make the Batter: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Be careful not to over-mix; the batter will be thick and slightly lumpy.
- Fill Muffin Pan: Using a small spoon, fill each muffin cup about two-thirds full with batter.
- Bake the Muffins: Bake in the preheated oven for 12 to 14 minutes or until a toothpick inserted into the center comes out clean and the muffins bounce back lightly when pressed. Remove from oven and allow muffins to cool in the pan for 10 minutes.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and cinnamon. This will be used to coat the muffins.
- Coat Muffins: Carefully remove warm muffins from the pan using a spoon. Lightly dip each muffin into the melted butter, then immediately submerge it in the cinnamon-sugar mixture to coat generously. Place coated muffins upright on a cooling rack.
- Serving and Storage: These muffins taste best eaten on the same day. Store leftovers loosely covered at room temperature for up to 1 day or in the refrigerator for up to 4 days to prevent the cinnamon sugar coating from becoming soggy.
Notes
- Use whole wheat flour for added fiber and a nuttier flavor or all-purpose flour for a lighter texture and color, or a mix of both as preferred.
- Be gentle when mixing batter; over-mixing can make the muffins tough.
- If you don’t have pumpkin pie spice, you can blend ground cinnamon, nutmeg, ginger, and cloves.
- Make sure the butter for the cinnamon sugar coating is melted but not hot to prevent melting the sugar prematurely.
- For best texture and flavor, consume muffins on the day they are made.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: mini pumpkin muffins, cinnamon sugar muffins, fall baking, pumpkin spice muffins, bite-sized muffins
